Gourd Family (Cucurbitaceae) Assorted Melons & Squash Assorted melons & squash: A. Pumpkin, B. Watermelon, C. Crenshaw Melon, D. Cantaloupe, E. Honeydew Melon, F. Spaghetti Squash. The squash and pumpkin are varieties of Cucurbita pepo, while the melons & canteloupe are varieties of Cucumis melo. The watermelon is a variety of Citrullus lanatus (var. lanatus). Volunteer Spaghetti Squash at Wayne's Word Cucumis: Cucumbers, Teasel Gourd & Horned Cucumber Ripe pickle cucumbers (Cucumis sativus). Pickles are made from cucumber varieties such as the "gherkin" which have smaller fruits, a thin flesh and numerous seeds. The fruits are soaked in a brine soltion. Depending on the type of pickles, a boiling water-vinegar solution (containing other spices) is poured over the pickles.

[Lactic acid fermentation by bacteria (Lactobacillus plantarum) is also responsible for the acidity and flavor of some pickles as well as sauerkraut.] In dill pickles, the spice dill (Anethum graveolens, Apiaceae) is also added to give them a special flavor. Sugar is added to the boiling water-vinegar solution in sweet pickles. Teasel cucumber or teasel gourd (Cucumis dipsaceus), another curious species of Cucumis with yellowish fruits covered with a dense layer of soft spines. The common name is derived from its superficial resemblance to the spiny fruit bur of the teasel plant (Dipsacus sativus), a member of the teasel family (Dipsacaceae) shown in next photo. The teasel gourd is native to northeastern tropical Africa and is cultivated throught the world as an ornamental. It is naturalized in the Hawaiian islands and in the Cape region of Baja California. The spiny African horned cucumber or hedgehog gourd (C. metuliferus) is another species of Cucumis grown as an ornamental and as food.

The numerous varieties of delicious melons also belong to the genus Cucumis. Most melons are considered to be varieties of Cucumis melo. Teasel burs (Dipsacus sativus). In real life they do not hatch from eggs. This plant does not belong to the gourd family (Cucurbitaceae) and is not related to the teasel cucumber. The spiny African horned cucumber or hedgehog gourd (Cucumis metuliferus) is also grown as a decorative ornamental gourd and as food. The exocarp is covered with distinctive spiny protuberances. It is often sold in supermarkets in the United States. It supposedly has a banana-lime flavor and is used in fruit salads, sundaes and drinks. Cantaloupe (melon) nutrition facts and health benefits Custom Search Cantaloupe nutrition facts Wonderfully delicious and unique musky-flavored cantaloupe or “muskmelon” is a member in the large Cucurbitaceae family.

Some of the popular fruits and vegetables in the cucurbita family include squash , pumpkin , cucumber , gourd ,...etc., and like its relatives, melons grow on the ground surface as a trailing vine. Muskmelons thought to have originated either from India or ancient Persia or Africa. They grow best on well-draining sandy soil with good irrigation facility, and require honeybees for effective pollination. Melons, just as mangoes , watermelon ...etc., are actually summer season fruits. Their season runs from April through August, when they are at their best. Net melon-Cucumis melo reticulatus, American variety. Muskmelons- Oriental variety. Several varieties of cantaloupes grown all over the planet; however, two common varieties that named after their place of origin have become popular in the western world. The European cantaloupe (Cucumis melo cantalupensis) derives its name from the Italian papal village of "Cantalup" and features lightly-ribbed, pale green skin that looks quite different from the North American cantaloupe. Galia melon and charentais belong to this category.

North American cantaloupe (Cucumis melo reticulatus), popular in the United States and in some parts of Canada, is named reticulatus due to its net-like (or reticulated) skin covering. Honeydew melons have sweet, characteristic pale green succulent flesh. In general, melons feature round or oblong shape, measure 4.5- 6.5 inches in diameter and weigh 450 – 850 gm, oftentimes more than a kilo. Internally, its flesh color ranges from orange-yellow to salmon, has soft consistency and juicy texture with a sweet, musky aroma that emanates best in the completely ripe fruits. At its center, there is a hollow cavity filled with small off-white color seeds encased in a web of mucilaginous netting. Health benefits of Cantaloupe Wonderfully delicious with rich flavor, muskmelons are very low in calories (100 g fruit has just 34 calories) and fats. Nonetheless, the fruit is rich in numerous health promoting poly-phenolic plant derived compounds, vitamins, and minerals that are absolute for optimum health.

The fruit is an excellent source of Vitamin A, (100 g provides 3382 IU or about 112% of recommended daily levels) one of the highest among cucurbita fruits. Vitamin A is a powerful antioxidant and is essential for healthy vision. It is also required for maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in vitamin A has been known to help protect from lung and oral cavity cancers. It is also rich in antioxidant flavonoids such as beta-carotene, lutein, zea-xanthin and cryptoxanthin. These antioxidants have the ability to help protect cells and other structures in the body from oxygen-free radicals and hence; offer protection against colon, prostate, breast, endometrial, lung, and pancreatic cancers. Total antioxidant strength measured in terms of oxygen radical absorbance capacity (ORAC) of cantaloupe melons is 315 µmol TE/100 g. The value for honeydew melon is 241 µmol TE/100 g.

Zea-xanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eye where it is thought to provide antioxidant and protective UV light-filtering functions. It, thus, offers protection of eyes from "Age-related macular degeneration" (ARMD) disease in the elderly. It is a moderate source of electrolyte, potassium. 100 g fruit provides 267 mg of this electrolyte. Potassium is an important component of cell and body fluids and helps control heart rate and blood pressure. It thus offers protection against stroke, and coronary heart diseases. The fruit also contains moderate levels of B-complex vitamins, such as niacin, pantothenic acid and vitamin C, and minerals like manganese. Consumption of foods rich in vitamin-C helps the human body develop resistance against infectious agents and scavenge harmful oxygen-free radicals. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Commercially, muskmelons are being used to extract an enzyme superoxide dismutase (SOD), which plays a vital role as strong first-line antioxidant defenses inside the human body.

Selection and storage Cantaloupes best grow during the summer months. In the markets, try to buy organically produced muskmelons since they are richer in taste as well as in nutrients. Oftentimes, it could be difficult to judge the ripeness and taste without checking out a wedge section of the melon. Look for one that feel heavy for its size with a clean rind, that is neither overly shiny nor lusterless, without any cuts or bruises on the surface, which might have occurred while transporting the fruit. At home, place them in cool, well-ventilated place. Cut sections, however, should be kept inside the refrigerator. Preparation and serving methods Cantaloupe outer surface may harbor harmful salmonella bacteria, especially at areas of minor cracks and cuts. Therefore, wash the whole fruit in cold running water thoroughly before consumption. Depending upon the size you desire, the fruit can be sliced, cubed or scooped into balls. Beautiful muskmelon sections! Photo courtesy: sethbaur Here are some serving tips: Fresh cantaloupe should be eaten as it is without any additions in order to experience its delicious, natural taste. The fruit sections are a great addition to fruit salad.

Jam, sorbet, and juice are some nutritious and delicious items you can prepare with muskmelon. Cantaloupes can be added in the desserts, with ice-cream, or custard. Safety profile Muskmelons have no known reported cases of allergic reactions, and may be safely eaten during pregnancy and in nursing mothers. However, being a member of cucurbita, some fruits may carry cucurbitacin toxin. It is therefore, unripe/bitter tasting melons should be avoided. ( Medical disclaimer ). <<-Back to Fruits from Cantaloupe . Visit here for an impressive list of all variety of fruits with complete illustrations of their nutrition facts and health benefits. Cantaloupe Facts Cantaloupe Facts Cantaloupe Recipes Cantaloupe is also know as a musk melon that is characterized by its webbed surface. They are named for the papal gardens of Cantaloupe, Italy, where some historians say this species of melon was first grown. Cantaloupes belong to the same family as cucumber and squash, so it is considered a gourd. This food is low in Saturated Fat and Sodium, and very low in Cholesterol.

It is also a good source of Dietary Fiber, Niacin, Vitamin B6 and Folate, and a very good source of Vitamin A, Vitamin C and Potassium. As with a good many fruits a large portion of the calories in this food come from sugars, but we think natural sugar is the best kind! Storage and Handling Cantaloupes are best if the netting is an even yellow color with little or no green. They can be left at room temperature to ripen but most people like them chilled before serving. The aroma will usually indicate if it is ripe and sweet. Refrigerate as soon as a cantaloupe is ripe. Whole melons will last for a week if they are kept cold. Cut melons, wrapped in plastic with seeds in and refrigerated, are best eaten in a few days. Cantaloupe Health Benefits Health Benefits of Cantaloupe Description The cantaloupe is a melon that belongs to the same family as the cucumber, squash, pumpkin and gourd, and like many of its relatives, it grows on the ground on a trailing vine. It is round or oval in shape and usually has a ribless rind.

Having a distinctive netted skin, it is also referred to as netted melon. Many of the cantaloupes available today are hybrids of muskmelons and true cantaloupes and have qualities that reflect both. Cantaloupes range in color from orange-yellow to salmon and have a soft and juicy texture with a sweet, musky aroma that emanates through the melon when it is ripe. Cantaloupes feature a hollow cavity that contains their seeds encased in a web of netting. Benefits Cantaloupe is very helpful in improving lung health for smokers. Cantaloupe is a Superfood for skin because just one serving (1/4 medium melon) is an excellent source of vitamins A and vitamin C. These vitamins encourages the skin cell turnover and supports the formation of collagen the connective tissues that give your skin its elasticity and youthful fullness. It is good for complexion and digestion. Cantaloupe has potassium. It helps in rebalancing the heartbeat and sends oxygen to the brain and regulates the body's water balance. It has high content of folate (folic acid), which prevents neural tube defects in infants.

Beneficial in the Following Illnesses Fever Disorders of the kidneys and bladder Constipation Skin diseases Blood deficiencies May help prevent cancer in organs and glands with epithelial tissue due to its high Vitamin A content. Fruits List Cantaloupe The World's Healthiest Foords are health-promoting foods that can change your life. Watch for the launch of our new WHFoods 7-Day Meal Plan on January 23rd! The George Mateljan Foundation is a not-for-profit foundation with no commercial interests or advertising. Our mission is to help you eat and cook the healthiest way for optimal health. Cantaloupe What's New and Beneficial About Cantaloupe Because the flesh of the cantaloupe is often pastel-like in color (compared to the more vibrant color of fruits like oranges), we sometimes forget how important cantaloupe can be as a fruit source of vitamin A (in the form of carotenoids). Researchers have recently measured the carotenoid contents of six different California-grown cantaloupe hybrids and discovered that their beta-carotene content can reach levels as high as 3,138 micrograms (per 100 grams of fresh weight).

That's about 30 times higher than the beta-carotene content of fresh oranges. Although this nutrient richness of cantaloupe still does not place it in the beta-carotene range for fresh carrots here (about 8,300 micrograms), it's still an aspect of this delicious fruit that is all-too-frequently overlooked. At first, we were disappointed in the outcome of a recent French study that put cantaloupe at the very bottom of the fruits list in terms of its polyphenol content. In this French study, fruits like strawberries, lychees, and grapes came out far better in their concentration of antioxidant polyphenols than cantaloupe, and no fruit scored lower in its concentration of polyphenols. But then we read about the total amount of polyphenols that cantaloupe contributed to the average daily diet. When looked at in this practical context, cantaloupe ranked higher than many other commonly eaten fruits, including kiwi, grapefruit, and clementines. It also ranked higher than watermelon and pineapple. Obviously, the higher volume of cantaloupe consumed helped to offset its lower polyphenol concentration. This practical principle is important to remember.

A health-supportive, whole food like fresh cantaloupe may show up as being lower in its concentration of certain nutrients (including total polyphenols), but because we often eat it in serving sizes that are relatively large, we often get substantial nutrient benefits, even in the case of nutrients found in lower concentrations. Intake of cantaloupe has recently been found to lower risk of metabolic syndrome. In a study involving hundreds of women living and teaching in Tehran, Iran, the lowest risk of metabolic syndrome was found to occur in women who ate the greatest amount of fruit. (In this study, the "greatest amount" meant a minimum of 12 ounces per day.) Five fruits contributed most to total fruit intake: apples, grapes, cantaloupe, watermelon, and bananas. Women who consumed the largest amounts of these fruits were also determined to have the healthiest levels of C-reactive protein (CRP) in their bloodstream. CRP is an indicator very commonly used to assess levels of inflammation, and it's very likely that the anti-inflammatory phytonutrients in cantaloupe and other fruits contributed not only to these participants' healthy levels of CRP but also to their decreased risk of metabolic syndrome.

Cantaloupe, cubed, fresh vitamin K 4% This chart graphically details the %DV that a serving of Cantaloupe provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Cantaloupe can be found in the Food Rating System Chart . A link that takes you to the In-Depth Nutritional Profile for Cantaloupe, featuring information over 80 nutrients, can be found under the Food Rating System Chart. Health Benefits Nutrient Diversity of Cantaloupe We seldom think about fruits as providing a broad spectrum of nutrients. In addition, when this food group gets placed in the nutritional spotlight, it's usually berries that get first mention among the nutritional standouts. Yet judging from its nutrient profile, cantaloupe is a fruit that should get us thinking differently about fruit and nourishment. This member of the melon family receives 10 rankings in our food rating system—the same number as raspberries, 1 more than strawberries, and 6 more than blueberries.

Cantaloupe scores an "excellent" for both vitamin C and vitamin A (in the form of carotenoids). It scores "very good" for potassium, and "good" for a host of B vitamins (B1, B3, B6, and folate) as well as vitamin K, magnesium, and fiber. When the edible seeds of the cantaloupe are eaten, this melon also provides a measurable about of omega-3 fat in the form of alpha-linolenic acid. Cantaloupe contains more beta-carotene than alpha-carotene. But because it contains both of these carotenoids, it also contains both of their derivatives, including lutein in the case of alpha-carotene and beta-cryptoxanthin and zeaxanthin in the case of beta-carotene. These carotenoid phytonutrients are joined by the flavonoid luteolin, antioxidant organic acids including ferulic and caffeic acid, and anti-inflammatory cucurbitacins, including cucurbitacin B and cucurbitacin E. The nutrient diversity of cantaloupe is perhaps its most overlooked health benefit!

Antioxidant and Anti-Inflammatory Support of Cantaloupe As evidenced by the preceding list of phytonutrients, cantaloupe's nutritional strong suit involves its antioxidant and anti-inflammatory nutrients. Even while it is relatively low in concentration of certain nutrients (like total polyphenols) in comparison to other fruits, cantaloupe still provides us with important amounts because we tend to eat it in larger serving sizes than other fruits. Many researchers understand metabolic syndrome—a group of health problems that includes high blood fats, high blood sugars, high blood pressure, and too much body fat—to be caused by problems in lifestyle that result in chronic underlying levels of unwanted inflammation and oxidative stress throughout the body. In this context, it's not surprising to see decreased risk of metabolic syndrome in individuals with especially high intake of cantaloupe (along with other fruits), since cantaloupe provides a wide range of antioxidants that help prevent oxidative stress and a wide range of anti-inflammatory phytonutrients that help prevent excessive inflammation.

It's also not surprising to see lower levels of C-reactive protein (CRP) in the bloodstream of persons who have particularly high intake of cantaloupe, since CRP is a marker widely used to assess levels of inflammation in the body. One final important note: in the study that documented these benefits of cantaloupe for prevention of metabolic syndrome, "high" intake meant at least 12 ounces of total fruit per day. Since cantaloupe was one of five fruits making a special contribution to these 12 ounces, we assume that few of the study participants would go one whole week without consuming cantaloupe. That approach might help all of us increase our protection from unwanted inflammation and oxidative stress. Other Health Benefits of Cantaloupe Unfortunately, most of the other studies that we have seen on the health benefits of cantaloupe are studies conducted on animals rather than humans. This aspect of the research limits our certainty about the health benefits for humans. However, especially promising in the animal research has been studies related to diabetes. Researchers have shown that intake of cantaloupe phytonutrients can improve insulin and blood sugar metabolism.

In addition, intake of cantaloupe extracts has been show to reduce oxidative stress in the kidneys of animals with diabetes, and to improve insulin resistance in diabetic animals. Given the benefits of cantaloupe for prevention of metabolic syndrome, we would expect to see future studies showing clear health benefits for this melon in the area of heart disease, including atherosclerosis. Many heart-related problems start out with chronic unwanted inflammation and chronic oxidative stress. Hopefully, it won't be long before we have large-scale human studies documenting benefits in this important area. Description The fruit widely known as "cantaloupe" throughout the U.S. is actually muskmelon. When we purchase "cantaloupe" in a U.S. grocery store, what we're used to seeing is an outer surface that consists of "netting"—an orderly mosaic pattern - that sits atop and covers the outermost skin (rind). We may or may not also see "ribbing" on the cantaloupe ("ribbing" in the sense of lines running from one end of the cantaloupe to the other, like the seams on a basketball).

But if we do see ribbing, it is not usually very heavy or very deep., Melons with a very developed and orderly netting and only mild-to-moderate ribbing are not true cantaloupes but rather muskmelons (Cucumis melo var reticulatus). Cantaloupes (Cucumis melo var cantalupensis) typically lack an extensive, orderly netting and they have ribs (also called "sutures") that are much heavier and more deeply grooved. In addition, true cantaloupes are grown almost exclusively in other parts of the world (and especially in the Mediterranean region). In fact, the name "cantaloupe" actually comes from the name of a town in Italy near Rome called Cantaloupo in Sabina, where seeds were brought from Armenia and planted in the Papal gardens during the 1400-1500's.) Despite this misnaming of "cantaloupes" in the U.S. marketplace however, from hereon we're going to stick with this common U.S. practice and refer to muskmelons as cantaloupes.

Cantaloupes are members of the cucurbit family of plants (Cucurbitaceae) that also includes cucumbers, pumpkins, squashes, gourds, and a long list of melons. Melons in this same plant family with cantaloupe include Watermelon and honeydew melon, along with crenshaw, casaba, Persian, and canary melon. Because many members of the cucurbit plant family can easily cross-pollinate, there are also many different hybrid melons in the marketplace that combine features of true cantaloupe with features of these other melons. The ripe flesh of a cantaloupe can vary in color depending on the hybrid. "Jenny Linds" are one example of a green-fleshed hybrid; "Athena" and "Ambrosia" hybrids have salmon-colored flesh; and the flesh of the Gurney's (TM) hybrids typically has a rich orange color. Cantaloupes have a hollow cavity in their center that is filled with edible seeds.

In some parts of the world, cantaloupes are known as "rockmelons." If you read about cantaloupe across the Internet, you may find a good bit of inconsistency involving the language used to describe the parts of this fruit. Some websites use the words "top" and "bottom" when describing cantaloupes. Other websites use "stem end" and "blossom end." Still others use "vine end" and "end opposite the vine end." As such, we wanted to clarify this topic. When a plant flowers, no fruit forms until pollination (either self pollination or preferably cross pollination). Once pollination has occurred, fruit can begin to form. As the fruit forms, the flower will fall away. The spot where the flower was will become one end of the fruit, and it is called the blossom end. The stem end, of course, will be the end where the fruit remains connected to the plant.

If the fruit is an apple, its weight and relationship to the tree branch will typically cause it to hang down from the branch, creating two ends that are truly "top" and "bottom." But with a fruit like a cantaloupe which sits on the ground, the vine will typically lie alongside of the fruit in such a way that the ends would be more logically described as being on the sides of the cantaloupe, rather on its top and its bottom. Still, the word "top" is sometimes used to refer to the stem end of a cantaloupe, and the word "bottom" is sometimes used to refer to the blossom end. History Historians aren't certain about the exact origins of cantaloupe. The large number of melon family members (Cucumis melo) growing wild in Africa has led some investigators to place cantaloupe's origins on that continent. But African melons may themselves have had ancestors in parts of Asia, including India or China. Countries in the northernmost part of Africa lie along the south shores of the Mediterranean Sea, and cantaloupe was also enjoyed by people living in the Mediterranean and Middle East region fairly early on in its history.

To this day, and on an annual basis, Turkey (3.5 billion pounds), Iran (2.9 billion pounds), and Egypt (2.4 billion pounds) remain major producers of cantaloupe. (The United States follows after Egypt with 2.2 billion pounds of production.) But in first place - and far ahead of these four countries - is China, a country that now produces half of the world's melons (including cantaloupe) at a volume of nearly 25 billion pounds per year. Attesting to the worldwide popularity of cantaloupe (and melons in general) is the practice of drying cantaloupe seeds for consumption as a snack food. This tradition can be seen in many parts of Central and South America, as well as in Asia and the Middle East. Within the U.S., California is the largest cantaloupe-producing state and grows over half of all U.S. cantaloupe. Rounding out the top six cantaloupe-producing states are Arizona, Colorado, Georgia, Indiana, and Texas.

Within California, the bulk of cantaloupe production occurs in one of two regions: the San Joaquin Valley of Central California and the Imperial Valley (in the more desert-like southeastern part of the state). In Imperial Valley, spring season melon planting can begin as early as January, allowing for harvest in May, and fall season planting can take place in July, allowing for harvest in October and November. Despite its own robust cultivation of cantaloupe, the U.S. continues to import cantaloupe in large amounts. In 2010, the U.S. purchased over 425 million pounds of cantaloupe from Guatemala, nearly 300 million from Honduras, over 150 million from Costa Rica, and more than 60 million from Mexico. How to Select and Store The key to purchasing a good quality melon is to find one that is ripe, which is sometimes a challenge because oftentimes they are picked while still unripe in order to ensure that they make it through the shipping process undamaged. There are many clues that you can look for to find a melon that is ripe. The first is by simply picking it up and feeling its weight.

Does it feel fuller and heavier than you would expect it to? If so, that's a good thing, because it's an indication of the cantaloupe's ripeness. Next, tap on the cantaloupe and listen to the sound it makes. If the sound is dull and also deep, that's another indication that you're holding a ripe cantaloupe. But if the sound is higher and hollow, your cantaloupe is probably not ripe. If you press gently on the top of a ripe cantaloupe (the stem end, where the vine was attached) with your thumb, you should feel it give way very slightly. If that spot gives way substantially, to the point of feeling genuinely soft or even squishy, the cantaloupe is probably overripe. A quick check around different areas of the cantaloupe is also a good idea at this point so you can make sure that there is no bruising or damage. The appearance of a ripe versus unripe cantaloupe is also different. The rind of a ripe cantaloupe (meaning the outermost layer beneath the netting) is typically going to be cream-colored or yellow or golden but not green or gray.

The rind of an unripe cantaloupe is more likely to contain some green or gray. (Don't rely too heavily on this ripeness indicator, however, since some varieties of cantaloupe have rinds that stay green or gray.) Smelling the bottom of the cantaloupe (also called the blossom end, opposite from the stem end where the vine was attached) can also be helpful in determining its ripeness. Unripe cantaloupes are likely to have a very faint smell, or no smell at all. Ripe cantaloupes are likely to have that spectacular cantaloupe aroma—but not in an overpowering way. If the fragrance is overly strong, the cantaloupe may be overripe. At WHFoods, we encourage the purchase of certified organically grown foods, and cantaloupe is no exception. Repeated research studies on organic foods as a group show that your likelihood of exposure to contaminants such as pesticides and heavy metals can be greatly reduced through the purchased of certified organic foods, including cantaloupe. In many cases, you may be able to find a local organic grower who sells cantaloupe but has not applied for formal organic certification either through the U.S.

Department of Agriculture (USDA) or through a state agency. (Examples of states offering state-certified organic foods include California, New York, Oregon, Vermont, and Washington.) However, if you are shopping in a large supermarket, your most reliable source of organically grown cantaloupe is very likely to be cantaloupe that displays the USDA organic logo. Once you've found a cantaloupe that gives every indication of being optimally ripe, your next decisions will involve storage. When you get home, place your optimally ripe cantaloupe immediately in the refrigerator, ideally in a crisper bin where there is usually slightly higher humidity. The temperature range of 36-41F (2.2-5C) is best for storing whole ripe cantaloupe. About three to four days is the maximum amount of time that you'll want to store whole ripe cantaloupe under these refrigerator conditions. If you decide to purchase an unripe cantaloupe, it's okay to leave it out at room temperature (non-refrigerated) for a couple of days to allow the texture of its flesh to become softer and juicier.

However, it is very important to note that cantaloupe can be left at room temperature only if it is whole, intact, and not yet to the stage of full ripeness. Once the cantaloupe has reached its peak ripeness, refrigeration is mandatory. Regardless of whether a cantaloupe is ripe or unripe, it should not be washed as long as it remains whole and uncut. No matter how well you pat a cantaloupe dry after washing it, the surface of the cantaloupe will absorb moisture during washing and there will be added moisture on the surface of the cantaloupe. This added moisture will increase the likelihood of mold formation and decrease the cantaloupe's shelf life. If you wait and wash your whole cantaloupe just prior to cutting, you'll be consuming the cantaloupe and will therefore not have to worry about shelf life or risk of mold formation. Tips for Preparing and Cooking When the time comes for you to slice open your cantaloupe, it's important for you to be equally careful about this process. Risk of bacterial contamination in cut cantaloupe is significant and public health organizations stress the importance of safe handling practices.

Be sure to wash your hands and all utensils before and after cutting cantaloupe. We recommend that you rinse a whole cantaloupe under cool running water, gently scrub the rind with a natural bristle brush, and then pat dry before you slice it open. This rinsing process with help remove unwanted bacterial contamination. Next, place the whole cantaloupe on a clean cutting surface. Cut off the top (stem end, where the vine was attached) of the cantaloupe and discard. (Research shows that bacterial contamination is more likely to occur in this spot.) Next, scoop out the seeds and slice your cantaloupe in whatever size sections you like. Since the rind is not going to be eaten, we also recommend that you cut it off at this time. Public health organizations do make allowances for cut cantaloupe to be kept at room temperature for a very short period of time, and we recommend that you limit this time period to two hours. Cut cantaloupe left sitting at room temperature for more than two hours should be discarded. The risks here involve contamination by one of several micro-organisms, including Salmonella, Listeria, or E. coli 0157:H7.

To widen the safety margin for cantaloupe even further, we recommend that you actually avoid leaving cut cantaloupe at room temperature for any period of time, and keep all cut cantaloupe in the refrigerator. After scooping out the cantaloupe seeds, you can use them to make a great snack food. Place the seeds in a fine mesh wire strainer and rinse under cool running water while gently pressing the seeds against the mesh to help remove the pulpy fibers. Once the seeds have been thoroughly cleaned, let the water completely drain and gently shake the strainer to help the seeds dry. Next, place the seeds in a single layer on a cookie sheet and lightly roast them at 160-170°F (about 75°C) in the oven for 15-20 minutes. By roasting them for a relatively short time at a low temperature you can help minimize damage to their healthy oils. How to Enjoy A Few Quick Serving Ideas Add some sparkling water to fresh squeezed cantaloupe juice for a delightfully refreshing drink in the warm months of the year. In a blender or food processor, purée cantaloupe and peeled soft peaches to make delicious cold soup.

Add lemon juice and honey to taste. Top cantaloupe slices with yogurt and chopped mint. Slice melons in half horizontally, scoop out seeds and use each half as a basket in which to serve fruit salad. For some of our favorite recipes, click Recipes . If you'd like even more recipes and ways to prepare cantaloupe the Nutrient-Rich Way, you may want to explore The World's Healthiest Foods book . Nutritional Profile Cantaloupe contains a wide variety of antioxidant and anti-inflammatory phytonutrients, including the carotenoids alpha-carotene, beta-carotene, lutein, beta-cryptoxanthin and zeaxanthin; the flavonoid luteolin; the organic acids ferulic and caffeic acid; and two cucurbitacins—cucurbitacin B and cucurbitacin E. Cantaloupe is an excellent source of vitamin A (in the form of carotenoids) and vitamin C. It is also a very good source of potassium and a good source of dietary fiber, vitamin B1, vitamin B3 (niacin), vitamin B6, folate, magnesium, copper and vitamin K.

Introduction to Food Rating System Chart In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart.

Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system . Cantaloupe, cubed, fresh Density>=7.6 AND DRI/DV>=10% very good Density>=3.4 AND DRI/DV>=5% good 0.00 mg Note: The nutrient profiles provided in this website are derived from The Food Processor, Version 10.12.0, ESHA Research, Salem, Oregon, USA. Among the 50,000+ food items in the master database and 163 nutritional components per item, specific nutrient values were frequently missing from any particular food item. We chose the designation "--" to represent those nutrients for which no value was included in this version of the database.

References Amaro AL, Beaulieu JC, Grimm CC et al. Effect of oxygen on aroma volatiles and quality of fresh-cut cantaloupe and honeydew melons. Food Chemistry, Volume 130, Issue 1, 1 January 2012, Pages 49-57. Brat P, George S, Bellamy A et al. Daily Polyphenol Intake in France from Fruit and Vegetables. The Journal of Nutrition136. 9 (Sep 2006): 2368-73. Daniel CR, Prabhakaran D, Kapur K et al. A cross-sectional investigation of regional patterns of diet and cardio-metabolic risk in India. Nutr J. 2011; 10: 12. Published online 2011 January 28. doi: 10.1186/1475-2891-10-12. de Melo, MLS, Narain N and Bora PS. Characterisation of some nutritional constituents of melon (Cucumis melo hybrid AF-522) seeds.

Food Chemistry, Volume 68, Issue 4, March 2000, Pages 411-414. Gonda I, Bar E, Portnoy V et al. Branched-chain and aromatic amino acid catabolism into aroma volatiles in Cucumis melo L. fruit. J Exp Bot. 2010 Feb;61(4):1111-23. Epub 2010 Jan 11. Hu FB and Willett WC. Fruit and vegetable intakes, C-reactive protein, and the metabolic syndrome. Am J Clin Nutr, Dec 2006; 84: 1489 - 1497. Ismail HI, Chan KW, Mariod AA et al. Phenolic content and antioxidant activity of cantaloupe (cucumis melo) methanolic extracts. Food Chemistry, Volume 119, Issue 2, 15 March 2010, Pages 643-647. Ismail M, Mariod A, Bagalkotkar G et al.

Fatty acid composition and antioxidant activity of oils from two cultivars of Cantaloupe extracted by supercritical fluid extraction. Journal: Grasas y Aceites Year: 2010 Vol: 61 Issue: 1 Pages/record No.: 37-44. Karakaya S, Kavas A, El NS et al. Nutritive value of a melon seed beverage. Food Chemistry, Volume 52, Issue 2, 1995, Pages 139-141. Kourkoutas D, Elmore JS and Mottram DS. Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons. Food Chemistry, Volume 97, Issue 1, July 2006, Pages 95-102 Laur LM and Tian L. Provitamin A and vitamin C contents in selected California-grown cantaloupe and honeydew melons and imported melons. Journal of Food Composition and Analysis, Volume 24, Issue 2, March 2011, Pages 194-201.

Milind P and Kulwnt S. Musk melon is eat-must melon. Int Res J Pharm (IRJP) 2011, 2(8): 52-57. Naito Y, Akagiri S, Uchiyama K et al. Reduction of diabetes-induced renal oxidative stress by a cantaloupe melon extract/gliadin biopolymers, oxykine, in mice. Biofactors. 2005;23(2):85-95. Napier AB, Crosby KM and Park SO. Identifying Molecular Markers Correlating with High Beta-carotene Content in Muskmelon. HortScience, Jul 2006; 41: 1049. Paris HS, Amar Z, and Lev E. Medieval emergence of sweet melons, Cucumis melo (Cucurbitaceae). Ann Bot. 2012 Jul;110(1):23-33. Epub 2012 May 30. Parmar HS and Kar A.

Possible amelioration of atherogenic diet induced dyslipidemia, hypothyroidism and hyperglycemia by the peel extracts of Mangifera indica, Cucumis melo and Citrullus vulgaris fruits in rats. Biofactors. 2008;33(1):13-24. Sebastian P, Schaefer H, Telford IR et al. Cucumber (Cucumis sativus) and melon (C. melo) have numerous wild relatives in Asia and Australia, and the sister species of melon is from Australia. Proc Natl Acad Sci U S A. 2010 Aug 10;107(32):14269-73. Epub 2010 Jul 23. Ukuku DO and Sapers GM. Effect of time before storage and storage temperature on survival of Salmonella inoculated on fresh-cut melons. Food Microbiology, Volume 24, Issue 3, May 2007, Pages 288-295. Vouldoukis I, Lacan D, Kamate C et al.

Antioxidant and anti-inflammatory properties of a Cucumis melo LC. extract rich in superoxide dismutase activity. J Ethnopharmacol. 2004 Sep;94(1):67-75. 6 Cantaloupe Plant Care Tips | DoItYourself.com × 6 Cantaloupe Plant Care Tips 6 Cantaloupe Plant Care Tips Cantaloupe is a type of melon with orange flesh and belongs to the Cucurbita family. This fruit is delicious and high in nutrients. It is popular with backyard gardeners because it is easy grow and maintain. Cantaloupes are however, very picky about temperature and will not grow in cool or mild weather. 1 – Plant in Warm Weather Cantaloupes grow in warm weather. Make sure you do not sow the seeds if there is any chance of frost. To be safe, wait till there is no chance of frost, and ensure that the soil temperature is over 68 F. Even without frost, most melons and cantaloupes will not grow well in the absence of warm weather. 2 – Ensure Proper Soil Conditions Cantaloupes prefer light, well-drained and rich soil.

Clay-like heavy soil is not good for these plants. Make sure you amend the soil by adding compost before sowing the seeds. Ensure that the soil is slightly acidic or neutral, by using a pH testing kit. It is a good idea to sow the seeds in small mounds of soil-compost mix. You can sow a few seeds in each mound, and when the seedlings appear in a couple of weeks, remove the weaker ones to leave 2 or 3 plants in each mound. 3 – Provide Plenty of Food Cantaloupes are large fruits that require lots of nutrition. Before planting the cantaloupe seeds, enrich the soil with mature compost or fertilizer. A fertilizer high in phosphorus is beneficial to the production of healthy fruit. Fertilizers high in nitrogen are to be avoided, as they promote spindly growth of vines, which results in inferior fruit. 4 – Water as Required Another important aspect of cantaloupe growth is the supply of adequate water. Lack of water will not allow the plant to grow and over-watering will lead to rot and plant damage. Before watering, check the soil for signs of dryness and water before the plant shows any signs of wilting.

Avoid watering the foliage, as it can cause fungal infections. If possible, water during the early part of the day, so that the leaves can dry faster. 5 – Mulch the Plants Black plastic mulch is highly beneficial in protecting the plant from several infections, as well as in raising the soil temperature. This enables the faster growth of fruit, and also makes them healthier. Mulch also reduces weed infestation and promotes moisture retention. 6 – Monitor the Plants Make sure you check your plants often for signs of wilting, fungus, or pests. Apply fungicide or insecticide as required. Also ensure that the plants have plenty of space for growth, and the required air circulation. Lack of air and crowding will result in poor fruit production, and also fungal diseases. Crop rotation also goes a long way in preventing most soil-borne diseases. Avoid planting members of the melon or cucurbita family in the same spot in your backyard every year.

Growing melons (cantaloupe, watermelon, honeydew) in Minnesota home gardens Extension > Garden > Yard and Garden > Fruit >Growing melons (cantaloupe, watermelon, honeydew) in Minnesota home gardens Growing melons (cantaloupe, watermelon, honeydew) in Minnesota home gardens Karl Foord and Jill MacKenzie Melons are members of the cucurbit family, which includes pumpkins, zucchini, cucumbers, summer squash and winter squash. Being closely related, melons have similar growth requirements, however they will not cross-pollinate with cucumbers, squash or pumpkins. Melon quality is a function of the sugar content of the fruit. High sugar content is achieved by avoiding all stress during the growing season. Stress comes from foliar diseases, insect pests, weeds, poor nutrition, and excesses or lack of water. Planting Melons prefer hot, sunny locations with fertile, well drained soils, and can be either transplanted or direct seeded. Transplanting can add 2 to 4 weeks to the growing season, but melons are particularly sensitive to root disturbance and growth will be retarded if transplants are not properly managed.

Seeding Melon seeds germinate optimally between 70 and 90 degrees F but can be sown when the soil temperature is above 65 degrees F. Planting in cooler soil favors soil borne root diseases which can decimate or stunt melons which are cold intolerant. An average planting date is a week to 10 days before the historic frost free date. This is approximately May 20 in Minnesota but will vary depending on your latitude. Plant the seeds ½ to 1 inch deep. Plant 2 to 3 seeds in groups 18 to 24 inches apart within the row and later thin to the best plant per group. Space rows 5 to 6 feet apart. Transplanting Sow seed indoors at the end of April, about 2 to 4 weeks prior to the transplant date. Transplants should have 2-3 mature leaves and a well developed root system when they are moved into the garden. Plant the seeds in peat pots or other biodegradable containers that can be placed directly into garden soils. This will help avoid root disturbance and damage. Damaged roots in seedling transplants slow establishment and growth.

Plant the potted seedlings 2 feet apart through plastic mulch for early maturity. Row covers The use of plastic tunnels and fabric covers can protect seedlings and transplants from cool air temperatures and early insect pests. Covers can increase temperature around the plant and will stop pollinating insects from reaching the flowers. Remove covers once fear of frost has passed to avoid high temperature plant injury and to allow bees and other pollinators easy access to the flowers. Cantaloupe plants can be grown in small gardens by training the plant to a fence or trellis . After the fruits begin to enlarge they will need support or the fruit weight may damage the vines! Soil pH and fertility Muskmelons grow best on well-drained, sandy loam soils with a pH level between 6.0 and 6.5. Soils with a pH less than 6.0 will produce plants with yellowed foliage and fewer perfect flowers. If drainage is a problem, plant in 6 to 8 inch high beds. Before adding any compost, manure, or fertilizer, have your soil tested (see Understanding Your Soil Test Report ) to determine your soil’s pH and whether it should be amended.

Continuous use of high phosphorus fertilizer such as 10-10-10 or 15-30-15, or high rates of manure or manure compost results in phosphorus buildup in the soil. Although phosphate fertilizer applied to soil is bound tightly and resistant to movement in the soil, some runoff may occur. It can then become a major pollution concern in our lakes, rivers and streams. High levels of phosphorus support over-production of algae, which causes significant reduction in water quality (see Preventing Pollution Problems from Lawn and Garden Fertilizers ). If your soil tests high in phosphorus, use a low phosphorus (such as 32-3-10, 27-3-3, or 25-3-12) or no phosphorus (such as 30-0-10 or 24-0-15) fertilizer. You can also improve both heavy clay soils and lighter sandy soils by adding organic matter. Addition of manure or compost is beneficial for vine crops and improves soil structure. Plow or till well-rotted manure and fertilizer into the soil before planting.

If you use manure or compost, additional fertilizer applications may be reduced or eliminated, depending on how much organic matter you apply. Do not use “Weed and Feed” type fertilizers on vegetables. They contain weed killers that will kill vegetable plants. Timely and appropriate applications of fertilizer can make a significant difference in the quality and quantity of fruit and may promote earlier harvests. Mulches Plastic mulch warms the soil, conserves water, helps to control weeds, allows earlier planting and maturity, and reduces ground rot of the fruit. The use of transplants with plastic mulch generally results in harvests that begin 7 to 14 days earlier as compared to growing melons on bare ground. To get the benefits of plastic mulch, proper installation is critical. First lay drip irrigation or a soaker hose on the soil. Be sure to offset the drip tape 2 to 3 inches from the center of the bed. Further maximize the benefits of plastic mulch by installing it over raised beds. Lay the plastic mulch during the hottest part of the day and make sure that the mulch is stretched tight over the soil without any wrinkles.

Lay the plastic, secure the edges with soil on each side of the raised bed, and cut holes for the seeds or transplants. When using plastic mulches and row covers, seeds or plants can be set out about 2 weeks before the last frost date. Organic mulches like woodchips or straw can also be used when growing melons, but do not apply organic mulches until soils are warmer than 75°F. Controlling weeds Frequent, shallow cultivation will kill weeds before they become a problem. The roots of melons are close to the surface of the soil, so it is important not to cultivate too deeply or too close to the plants. Cultivate just deeply enough to cut the weeds off below the surface of the soil. Continue cultivating as long as you can do so without injuring the vines, usually when the vines begin to spread between the rows. When cultivation is no longer possible, pull large weeds by hand. Watering Water deeply and infrequently, 1-2 inches per week. Use drip irrigation if possible. Mulch around the plant will conserve soil moisture and reduce weed growth. Always soak the soil thoroughly when watering.

There is little or no value in a light watering that only wets the surface of the soil. Reduce watering amount as the fruits ripen to improve flavor. Even watering is extremely important especially in the last 2 weeks of growth. Excessive watering at this stage can cause the fruits to split. Pollination and flower types Cucumbers, squash, pumpkin and watermelon have separate male and female flowers. Cantaloupe (muskmelon) has two flower types, male flowers and complete flowers (having both male and female parts). Cantaloupe flowers have a pollination window of one day. Pollen must be transferred from the male flower to the female flower on this day for seed set and fruit development. Fruit size and shape are related to the number of seeds set. Poorly pollinated flowers either abort or produce misshapen fruit. Harvest and storage Cantaloupe requires 35-45 days to mature from flowering, depending on the temperature. As the fruit matures the skin surface netting gets coarse and rough, the background color of the fruit turns from green to yellow,the surface color becomes dull, and the tendrils near the fruit (which look like curly strings) on the stem dry and turn brown.

Harvest the fruits by twisting the fruit at which point it will separate from the vine. Do not wait for the melons to separate from the vine on their own. At full maturity and peak flavor the stem breaks (slips) away from the vine easily. This stage is called “full slip.” Commercial melons are harvested at "1/2 to 3/4 slip" to reduce shipping damage. This removes the fruit before it has reached maximum sugar content, and sugar content will not increase after harvest. This opportunity to harvest at maximum ripeness is one of the advantages of growing your own melons. Pick melons as they ripen as they will not all ripen at the same time. Cantaloupe will store for 1-2 weeks if held at 45-50°F. Identifying ripe watermelon and honeydew melons is more difficult as most of these fruit types do not slip from the vine. Use a combination of indicators to determine ripeness. Look for (1).

tendrils near the fruit stem to become brown and dry; (2) the fruit surface to become rough to the touch and the fruit color to become dull; (3) the bottom of the watermelon (where it lies on the soil) to change from a light green to a yellowish color. Assuring ripe honeydew melons can be achieved by placing the melon in a bag with ripening apples or tomatoes. The latter will release ethylene gas which will complete the ripening process. Select melon varieties that will ripen under your conditions. Short season types ripen between 65 and 75 days. Full season types ripen around 85 days. Common problems Environmental Poor fruit set could be due to improper pollination, very hot weather or water stress. Pollination may be hindered by cold rain and cloudy weather. Tasteless melons could be due to dark, cloudy weather, or disease. The first blossoms often drop off muskmelon plants but this is not a problem. The first flowers to appear on the vines are male. The female flowers, which open later, have a swelling at the base that forms the fruit (the ovary).

After bees pollinate these female flowers, the fruit develops! Insect There are a few insects that occasionally attack melons. Squash bugs feed on foliage and can harm young plants. Squash vine borers can kill plants as they tunnel through the vines. Wilting vines will probably be the first symptoms you will notice. Striped cucumber beetles damage plants by eating leaves as well as stems and fruit. They are also a potential vector of bacterial wilt. Disease Melon seedlings are susceptible to damping off especially when planted into cold wet soils. In some years bacterial wilt can cause wilt and decline of cucumber plants. Powdery mildew, a fungal disease that causes powdery white spots to form on leaves and vines can infect melons. Look for resistant varieties if this disease has been a problem in the past. Several fungal leaf spot and fruit rot diseases can affect melons. Damage can include brown spots, tattered holes in leaves, sunken brown lesions on vines, and rotted fruit. To avoid these diseases do not grow melons in an area where any member of the squash family has been grown for 3-4 years.

Reduce moisture on leaves by providing plants with proper space, controlling weeds, and using drip irrigation or soaker hose instead of sprinkler irrigation. Remove severely infected plants from the garden. At the end of the season, till in plant residue or remove plant debris if infection was severe. Reviewed by Carl Rosen and Vincent Fritz 2009 Melons Melons Melons Fruit CATEGORIES Find out about all types of melons, including selecting the sweetest, juiciest melon, plus storage tips and melon health and nutrition facts. Most people don't know that melons, squashes, and cucumbers are in the same gourd family. Most melons have similar structure to winter squash with thick flesh and inner seed-filled midsection. So what is the difference between melons and squashes? It's how they're used. Squash is considered a vegetable, while melons are known as fruits with sweet and juicy flavor. A Modern Herbal | Melons Family: N.O. Cucurbitacea ---Synonym---Musk Melon.

---Habitat---The Melon is a native of South Asia-from the foot of the Himalayas to Cape Comorin, where it grows wild - but is cultivated in the temperate and warm regions of the whole world. ---Description---It is an annual, trailing herb, with large palmately-lobed leaves and bears tendrils, by which it is readily trained over trellises. Its flowers (which have bellshaped corollas, deeply five-lobed) are either male or female, both kinds being borne on the one plant. The male flowers have three stamens, the ovary in the female flowers, three cells. The many varieties of Melon show great diversity in foliage and still more in the size and shape of the fruit, which in some kinds is as small as an olive, in others as large as the Gourd (Cucurbita maxima). Some are globular, others egg-shaped, spindle-shaped or serpent-like, the outer skin smooth or netted, ribbed or furrowed, and variously coloured; the flesh, white, green or orange when ripe, scented or scentless, sweet or insipid, some bitter and even nauseous.

---History---The cultivation of the Melon in Asia is of very ancient date. It was grown by the Egyptians, and the Romans and Greeks were familiar with it. Pliny describes Melons as Pepones, Columella as Melones. It began to be extensively cultivated in France in 1629. Gerarde in his Herball (1597) figured and described several kinds of Melons or Pompions, but included gourds under the same name. The Common Melon was commonly known as the Musk Melon. To grow it to perfection, the Melon requires artificial heat, being grown on hot beds of fermenting manure, with an atmospheric temperature of 75 degrees, rising with sunheat to 80 degrees. ---Medicinal Action and Uses---The root of the Common Melon is purgative, and in large doses (7 to 10 grains) is said to be a certain emetic, the active and bitter principle having been called Melon-emetin.

The MELON-TREE, so-called, is the PAPAW, or Papaya (Carica Papaya, Linn.), a native of tropical America, where it is everywhere cultivated for its edible fruit and digestive properties. The dried juice is largely used in the treatment of indigestion, under various trade names, 'Papain,' a white powder, being administered in all digestive disorders where albuminoid substances pass away undigested. ---Dosage---Papain, 1 to 5 grains. See PAPAW (APPLE, BITTER). Family: N.O. Cucurbitacea ---Synonym---Snake Cucumber. Cucumis flexuosum (Linn.) is the Serpent Melon, or Snake Cucumber. It grows to a great length and may be used either raw or pickled. The 'Cucumber' of the Scriptures (Isaiah i. 8) is considered to have been Cucumis chate, the Hairy Cucumber, a kind of wild Melon, which produces a fruit, the flesh of which is almost of the same substance as the Common Melon, its taste being somewhat sweet and as cool as the Water Melon.

It is common both in Arabia and in Egypt, where a dish is prepared from the ripe fruit. Peter Forskäl, a contemporary of Linnaeus, in his work on the plants of Egypt (Flora aegyptiaco-arabica, 1775), describes its preparation. The pulp is broken and stirred by means of a stick thrust through a hole cut at the umbilicus of the fruit: the hole is then closed with wax, and the fruit, without removing it from its stem, is buried in a little pit; after some days, the pulp is found to be converted into an agreeable liquor. Family: N.O. Cucurbitacea ---Parts Used---Seeds. juice. Melons are a staple and refreshing fruit in Egypt and Palestine, especially the Water Melon (Citrullus vulgaris, Linn.), a native of tropical Africa and the East Indies, which grows to a great size, even attaining 30 lb. in weight. It refreshes the thirsty as well as the hungry.

It has a smooth rind, and though generally oblong and about a foot and a half in length, varies much in form and colour, the flesh being either red or pale, the seeds black or reddish. There is a succession of crops from May to November. For its cool and refreshing fruit, it has been cultivated since the earliest times in Egypt and the East and was known in Southern Europe and Asia before the Christian era. The banks of the Burlus Delta lake east of the Rosetta channel of the Nile Deita, are noted for their Water Melons, which are yellow within, and come into season after those grown on the banks of the Nile. Of the plants found in the Kalahari Desert of South Africa, in Bechuanaland, the most remarkable is the Water Melon, present in abundance, which supplies both man and beast with water. ---Medicinal Action and Uses---The fruit should be eaten cautiously by Europeans, especially when taken in the heat of the day, but it is much used in the tropics and in Italy.

In Egypt, it is practically the only medicine the common people use in fevers; when it is ripe, or almost putrid, they collect the juice and mix it with rosewater and a little sugar. The seeds have been employed to a considerable extent as a domestic remedy in strangury and other affections of the urinary passages, and are regarded as having diuretic properties. The Russian peasants use them for dropsy and hepatic congestion, also for intestinal catarrh. The Four Greater Cold Seeds of the old materia medica were the seeds of the Pumpkin (Cucurbita pepo), the Gourd (C. maxima), the Melon and the Cucumber. These were bruised and rubbed up with water to form an emulsion, which was much used in catarrhal affections, disorders of the bowels and urinary passages, fever, etc. The seeds of both the Water Melon and the Common or Musk Melon are good vermicides, having much the same constituents as those of the PUMPKIN (sometimes known as the Melon Pumpkin), which have long been a popular worm remedy and in recent years have also been used for tapeworm.

---Constituents---Pumpkin seeds contain 30 per cent or more of a reddish, fixed oil, traces of a volatile oil, together with proteids, sugar, starch and an acrid resin, to which the anthelmintic properties appear to be due, though recent experiments have failed to isolate any substance of physiological activity, either from the kernels or shells of the seeds. The value of the drug is said to be due to its mechanical effect. The seeds are employed when quite ripe and must not be used if more than a month old. A mixture is made by beating up 2 OZ. of the seeds with as much sugar and milk or water added to make a pint, and this mixture is taken fasting, in three doses, one every two hours, castor oil being taken a few hours after the last dose. An infusion of the seeds, prepared by pouring a pint of boiling water on 1 OZ. of seeds, has likewise been used in urinary complaints. The Pumpkin or Pompion (its older name, of which Pumpkin is a corruption) is a native of the Levant. Many varieties are cultivated in gardens, both for ornament and also for culinary use.

It is a useful plant to the American backwoods-farmer, yielding both in the ripe and unripe condition a valuable fodder for his cattle and pigs, being frequently planted at intervals among the maize that constitutes his chief crop. The larger kinds acquire a weight of 40-80 lb., but smaller varieties are in more esteem for garden culture. In England, Pumpkins were formerly called English Melons, which was popularly corrupted to Millions. They are used cut up in soups and make excellent pies, either alone or mixed with other fruit, and their pulp is also utilized as a basis by jam manufacturers, as it takes the flavour of any fruit juice mixed with it, and adds bulk without imparting any flavour of its own. The SQUASHES, which have such extensive culinary use in America, are a variety of the Pumpkin (C. melopepo), and another familiar member of the genus, C. evifera, a variety of C. pepo, is the Vegetable Marrow. While small and green the Pumpkin may be eaten like the Marrow. Purchase from Richters Seeds

Question: A cantaloupe belongs to which family of fruits?
Answer: Melon